Serves 2

Ingredients:

• 1 x fiid Smoky Mexican Black Bean Chilli
• 200ml Vegetable Stock
• 2 x  Sweet Potatoes
• Parsley, Handful
• 1 tbsp Olive Oil
• 1 tsp Sea Salt

Method:

1. Preheat your oven to 180C.
2. Place a sauce pan of water on the hob and bring to the boil.
3. Peel the sweet potatoes and cut into chunks. Add 1 tsp of fine sea salt to the boiling water and add in the prepared sweet potatoes. Reduce the heat and simmer for 20 minutes, until soft. Check by removing a sweet potato chunk and seeing if you can easily get a knife through it without resistance.
4. Once soft, turn off the heat and drain and return to the pan. Add in 1 tbsp olive oil and using a potato masher mash your spuds.
5. In a bowl, combine your fiid Smoky Mexican Black Bean Chilli, vegetable stock and parsley into a medium to small oven proof dish. Cover with the mash potato and place into your preheated oven for 20 minutes.
6. Remove from oven and let cool for 5 minutes, serve with all your favourite sides and dig in.